I Make This 2-Ingredient Dessert Every Week

The first time I heard of croffles, I was in New York City on an anniversary trip with my husband. We were chatting with the concierge at our hotel when he mentioned this Korean bakery that was gaining recognition with something called "croffles."

He described them as croissant dough pressed into a waffle maker, and I immediately perked up, asking him to repeat the whole thing. We looked them up on our phones right there in the lobby. Unfortunately, we didn't have time to track any croffles down during our whirlwind trip, but I never stopped thinking about them.

I couldn't believe I hadn't come up with the idea myself. When you make these croissant-waffle hybrids in a waffle maker, the outside gets perfectly crispy while the inside stays buttery and flaky, and the machine makes little waffle pockets for holding whatever toppings your heart desires.

The week after we got home, I picked up some ready-to-bake croissant dough, and ever since, this South Korean trend has completely taken over my kitchen. Now, I make croffles every other week. They're a fun, easy dessert when company comes over or they make a "special day" breakfast for my kids' birthdays, last day of school, preschool graduation, etc.

They’re ideal for the moments when I want something that feels indulgent but requires zero actual effort. 

What Croissant Dough Should I Use?

You might already be thinking of using readily available canned croissant dough (like Pillsbury) for this recipe, but I don’t recommend it for making croffles. While that dough can be great for other things, its finish isn't tender and flaky like an authentic croissant. It's more like biscuit dough, which doesn't create the same kind of magic. Instead, look for refrigerated or frozen ready-to-bake croissants to make croffles. Here are my favorites:

• Costco frozen croissants: The Au Pain Doré brand is my go-to because it's affordable, convenient, and the croissants bake up beautifully. The texture of the dough is exactly what I want—flaky, buttery, and it works perfectly in the waffle iron. 
• Whole Foods bakery dough: This is another winner. Whole Foods sometimes sells refrigerated croissant dough, which is a great option if you can find it. The dough just needs to be taken from the fridge and pressed into the waffle maker. Their frozen Take & Bake mini croissants are also lovely. I let them sit out at room temperature for about 30 minutes to defrost before popping them into the waffle iron.
• Trader Joe's frozen croissants: I’ve used Trader Joe’s frozen mini croissants once they’re thawed slightly (again, about 30 minutes). But if you thaw and proof them for several hours, according to the package directions, you'll get much larger croffles. This takes more time, so plan accordingly.
• Homemade croissant dough: Homemade dough would definitely take these to the next level if you're feeling ambitious.

Tips for Making My 2-Ingredient Croffles

• Watch the timing. Every waffle iron is different, so start checking for doneness at the 2-minute mark. You want them to be deeply golden brown and crispy on the outside. They should sound crispy when you tap them with a fork or scrape them with a knife.
• Let them cool. I know it's tempting to dive right in, but giving them a minute to cool on a wire rack helps the texture set and prevents any sogginess.
• Add sugar for more crunch. I’m a fan of adding turbinado sugar, which goes a long way in giving the croffles a hint of sweet crunch and some lovely caramelization. 

How To Make My 2-Ingredient Croffles

To make one serving, you'll need:

• 1 piece refrigerated or frozen croissant dough, thawed for 30 minutes if frozen
• Turbinado or raw sugar
• Optional toppings: powdered sugar, fresh berries, chocolate sauce, whipped cream, pistachio cream, or Nutella

Preheat a nonstick waffle iron on medium heat. Sprinkle some sugar on both sides of the croissant. I find it easiest to spread some sugar on a plate, press the bottom of the croissant into it, then sprinkle the top.

Place the croissant in the preheated waffle iron and close the lid. (If your waffle iron isn't nonstick, spray it with nonstick cooking spray before adding the croissant dough.) Cook until deeply golden brown and crisp, 3 to 4 minutes for plain croissants or 2 to 3 minutes for sugared croissants. The timing may vary depending on the brand of dough you use and your waffle iron.

Transfer the croffle to a wire rack to cool for a minute or two, then top as desired or eat it as-is. Serve immediately.

Croffles are best eaten fresh, so I don't recommend making more than you think you'll eat in one sitting. If you have leftovers, store them in an airtight container at room temperature and reheat in a toaster oven or air fryer for the crispiest results.

Get Creative With Toppings

I love croffles made simply with turbinado sugar and a dusting of powdered sugar, but when I feel like making something a bit more elaborate, I'll top them with whipped Greek yogurt, honey, orange, and pistachios.

Or, for a tiramisu vibe, I’ll add a coffee, cocoa, and mascarpone cheese mixture. I haven't yet tried savory versions, but I think that slicing the croissant open before cooking it and stuffing it with cooked bacon or sliced ham, tiny cooked broccoli florets, and cheese would be incredibly delicious.